I dog-eared the page as soon as I saw this recipe for Barley Risotto with Butternut Squash and Spinach in the December issue of Real Simple. Then I promptly lent the magazine to my mother so when I finally wanted to make it, I had to call her and have her dictate it to me. Turns out she had dog-eared it to try as well. Now file this under “it takes all types” because I made it, and JP and I loved it, even the kids tried some. My mother made it, and she and my Dad thought it was “eh?” and the dog wouldn’t touch it.
(OK, poetic license – I made that last part up, their dog died years ago, but it sounded good)
So you’ll just have to try it yourself and see.
Barley Risotto with Butternut Squash and Spinach
- 1 package pre-cut, pre-peeled butternut squash, cut into 1/2″ dice
- 1 large onion, diced
- 2 tablespoons olive oil
- 1 cup pearl barley
- 1/2 cup white wine
- 3 cups chicken broth
- 1/2 bag of baby spinach
- 1/2 cup parmesan cheese
- 1 tablespoon butter
- kosher salt and ground pepper
- chopped fresh parsley
I still don’t have the magazine back so this recipe will be a little more prosaic than usual
Preheat oven to 400. In an ovenproof pot or dutch oven, saute the onion and squash in olive oil for about five minutes, season with a pinch of kosher salt and a few grinds of pepper.
Add the pearl barley, stir to combine and get the barley coated with the olive oil, cook 2-3 minutes
Add the white wine, stir well and allow to evaporate
Add chicken stock. Bring to a boil, then cover pot and put in oven.
Bake 35-40 minutes, stirring once halfway through, until broth is absorbed.
Remove from oven, stir in spinach, parmesan cheese, butter and parsley.